Part 73 (2/2)

=Boiled sheepshead, Hollandaise sauce.= Same as boiled salmon, Hollandaise.

=Maryland corn bread.= Beat two eggs until very light, and stir in one pint of sweet milk. Then sift one-half pint of coa.r.s.e corn meal, add a teaspoonful of yeast powder, half a teaspoonful of salt, and a tablespoonful of melted lard or b.u.t.ter. Stir this into the milk and eggs. Mixture must be a thin batter. Bake in small bread pan or m.u.f.fin rings.

=Chicken, Diva.= Prepare the chicken as for roast and stuff with rice stuffing. Put chicken in kettle and cover with stock or water. When done prepare a supreme sauce with the stock, pour over the chicken, and sprinkle with chopped Virginia ham. Carve at table.

=Rice stuffing.= Simmer a small chopped onion in b.u.t.ter, add one cup of washed rice, three cups of stock or bouillon, season, and cook in oven for twenty minutes. Then add two truffles cut in small squares. This stuffing is used for poultry, game, peppers, tomatoes, etc.

=Supreme sauce.= Melt three ounces of b.u.t.ter, add two ounces of flour, and simmer, but do not allow to brown. Add one and one-half pint of chicken stock, reduce for ten minutes, thicken with the yolk of one egg, a cup of cream and a small piece of sweet b.u.t.ter. Season with salt and a little Cayenne pepper. This sauce may be used with many entree dishes.

=Potage Cambridge (soup).= Melt three ounces of b.u.t.ter in vessel, add two ounces of flour, and simmer for five minutes, or until golden yellow. Add one pint of veal broth or stock, one-half pint of puree of tomatoes and the tr.i.m.m.i.n.gs of a few fresh mushrooms. Cook for twenty minutes, strain through sieve and add fine-cut strips of fresh mushrooms saute in b.u.t.ter. A pony of dry sherry wine may be added if desired.

=Strawberry ice cream.= One pint of cream, one quart of milk, the yolks of eight eggs, one-half pound of sugar, one pint of strawberry pulp or strained strawberries, the juice of one lemon and a little coloring. Put the milk with half the sugar on the fire to boil. Mix the remainder of the sugar with the eggs, stir the boiling milk into it, and cook until it becomes creamy, but do not allow it to boil. Remove from the fire, add the cream, strawberry pulp and lemon juice, cool and freeze.

NOVEMBER 14

BREAKFAST Grapefruit with vanilla sugar Finnan haddie in cream Puff paste crescents Oolong tea

LUNCHEON Green onions Radishes Eggs ministerielle Vermicelli aux croutons Cold asparagus, mustard sauce Cup custard Coffee

DINNER Clam chowder, Manhattan style Queen olives Fillet of sole, Marguery Omelet with spinach Broiled fresh mushrooms Coffee ice cream a.s.sorted cakes Demi ta.s.se

=Puff paste crescents.= Two pounds of flour, one pound of b.u.t.ter, one pint of milk, one ounce of salt, one and one-half ounces of sugar and two ounces of yeast dissolved in warm water. Mix one-half pound of the flour with one-half pint of water and the dissolved yeast. Stand in warm place for about twenty minutes. Put the remainder of flour on board and mix in the yeast paste; when sufficiently risen, add salt, sugar and milk, make a stiff dough and allow to stand for a few minutes. Roll out, put the b.u.t.ter into the dough as for ordinary puff paste, and roll in the same way, but giving it only half the number of turns.

=Stock for soup.= Two pounds of beef bones and a marrow bone, if you can obtain one, two gallons of water, a carrot, onion, leek, piece of parsley, a bouquet garni, salt and pepper. Boil for three hours. Strain.

=Puff paste (feuilletage).= Take one pound of flour and one cup of water and make a smooth paste, but not too soft. Form into a square loaf and let it set for about fifteen minutes. Roll out on floured board about one-half inch thick, and place in the center one pound of b.u.t.ter, well-worked and flexible. Fold the edges of the paste over the b.u.t.ter and roll out about one-quarter inch thick, taking care that the b.u.t.ter does not run out of the dough. Brush off the flour and fold in three.

Roll out again to the same thickness as before and repeat the folding.

Put in cool place or ice box for about one-half hour, then roll and fold as before. Again rest for one-half hour, and then roll and fold again.

The paste will then have six turns in all, and after a little rest it can be used.

=Brown gravy.= One pound of veal bones, cut in pieces and browned in oven, with one carrot, one onion, a little thyme, one bay leaf, two cloves and three ounces of b.u.t.ter. Baste well, then add three ounces of flour, allow to brown a little, and then add two quarts of water and boil for two full hours. Season with salt, and strain. This gravy is used as a foundation for many fancy sauces, such as sauce Madere, etc.

NOVEMBER 15

BREAKFAST Stewed rhubarb Grape-nuts with cream Yarmouth bloaters Rolls Coffee

LUNCHEON Shrimp salad Lamb chops Julienne potatoes French string beans Chocolate macaroons Coffee

DINNER Seapuit oysters on half sh.e.l.l Onion soup au gratin Salted pistachio nuts Whitefish, maitre d'hotel Sweetbreads braise, au jus Puree St. Germain Olivette potatoes Roast leg of lamb, mint sauce Romaine salad Pineapple punch Lady fingers Coffee

=Stewed rhubarb.= Peel one pound of rhubarb, cut in two inch pieces, and place in shallow pan. Put on top one-quarter pound of sugar, a small piece of cinnamon, and one-half pint of water. Cover and put in oven for about twenty minutes. Remove, take out the cinnamon, and serve cold in its own juice. Cream and powdered sugar separate.

=Grape-nuts with cream.= Serve as prepared in package. Cream and powdered sugar separate.

=Yarmouth bloater.= Imported in cans. Put on broiler and heat through.

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